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232, REPORT OF THE CHEMIST OF THE 

its use was abandoned as not being sufficiently accurate for this 
special work. All the determinations of fat were made by the 
gravimetric method. 
The determinations of acid in whey were made immediately 
after the samples were taken and were calculated as lactic acid. 
In the tables containing analytical data, the actual number of 
pounds of ash and sugar is omitted, since the data are of no special 
value in this investigation. If any one is interested to learn the 
amounts, the data necessary for their calculation are in the tables. 
In the detailed description of the individual experiments follow- 
ing, the experiments are arranged, not in chronological order, but 
according to the amount of fat in the milk used in each experi-: 
ment, commencing with the lowest. This arrangement will make 
reference to the tables more convenient than an arrangement in 
chronological order. 
First EXPERIMENT. 
1. Date.— September 19, 1891. 
2. Kind of cheese.— Stirred-curd. 
3. Description of milk wsed.— Morning milk, fresh, 61.56 pounds; 
evening milk, twelve hours old, 234.38 pounds; from which were 
taken 55.54 pounds of cream, leaving, for use in the experiment, 
of mixed whole milk and skim-milk, 240.4 pounds. | 
4. Details of process of manufacture.-— Temperature of milk at 
beginning, 60° F.; commenced to heat at 9.50 4. M.; temperature 
‘of 86° F. reached at 10.25; Hansen’s rennet extract added at 
10.38; milk began to thicken at 10.46; curd cut at 11, and then 
stirred ; commenced to heat again at 11.05; temperature of 93° 
reached at 11.30; whey drawn from curd at 1.06 P.m.; curd 
drained until 2.05 and then salted with 0.48 pounds of salt; curd 
put to press at 3.10. Amount of green cheese, 23.5 Ibs. 

